JPH01256364A - 'konjak' free from alkaline smell and preparation thereof - Google Patents
'konjak' free from alkaline smell and preparation thereofInfo
- Publication number
- JPH01256364A JPH01256364A JP63082075A JP8207588A JPH01256364A JP H01256364 A JPH01256364 A JP H01256364A JP 63082075 A JP63082075 A JP 63082075A JP 8207588 A JP8207588 A JP 8207588A JP H01256364 A JPH01256364 A JP H01256364A
- Authority
- JP
- Japan
- Prior art keywords
- onion
- raw
- konjac
- powder
- konjak
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 229920002752 Konjac Polymers 0.000 title claims abstract description 53
- 235000010485 konjac Nutrition 0.000 title claims abstract description 28
- 238000002360 preparation method Methods 0.000 title description 3
- 241000234282 Allium Species 0.000 claims abstract description 40
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 39
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 30
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims abstract description 24
- 239000000843 powder Substances 0.000 claims abstract description 23
- 238000003756 stirring Methods 0.000 claims abstract description 12
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 10
- 238000004898 kneading Methods 0.000 claims abstract description 9
- 239000000701 coagulant Substances 0.000 claims abstract description 5
- 244000247812 Amorphophallus rivieri Species 0.000 claims description 47
- 239000000252 konjac Substances 0.000 claims description 23
- 238000004519 manufacturing process Methods 0.000 claims description 10
- 235000013312 flour Nutrition 0.000 claims description 4
- 230000000694 effects Effects 0.000 abstract description 2
- 239000000203 mixture Substances 0.000 abstract description 2
- 244000257727 Allium fistulosum Species 0.000 abstract 3
- 235000008553 Allium fistulosum Nutrition 0.000 abstract 3
- 239000000725 suspension Substances 0.000 abstract 2
- 235000002239 Dracunculus vulgaris Nutrition 0.000 abstract 1
- 235000000039 Opuntia compressa Nutrition 0.000 abstract 1
- 244000106264 Opuntia compressa Species 0.000 abstract 1
- 235000014829 Opuntia humifusa var. ammophila Nutrition 0.000 abstract 1
- 235000014830 Opuntia humifusa var. austrina Nutrition 0.000 abstract 1
- 235000013389 Opuntia humifusa var. humifusa Nutrition 0.000 abstract 1
- 229920002472 Starch Polymers 0.000 abstract 1
- 235000019629 palatability Nutrition 0.000 abstract 1
- 235000019698 starch Nutrition 0.000 abstract 1
- 239000008107 starch Substances 0.000 abstract 1
- 235000008733 Citrus aurantifolia Nutrition 0.000 description 8
- 235000011941 Tilia x europaea Nutrition 0.000 description 8
- 239000004571 lime Substances 0.000 description 8
- 229940072113 onion extract Drugs 0.000 description 7
- 230000032683 aging Effects 0.000 description 4
- 238000009835 boiling Methods 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 description 3
- 230000001877 deodorizing effect Effects 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 235000013311 vegetables Nutrition 0.000 description 3
- 229910001861 calcium hydroxide Inorganic materials 0.000 description 2
- 235000011116 calcium hydroxide Nutrition 0.000 description 2
- 239000000920 calcium hydroxide Substances 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 238000009461 vacuum packaging Methods 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 235000018714 Allium canadense Nutrition 0.000 description 1
- 244000291564 Allium cepa Species 0.000 description 1
- 241001280436 Allium schoenoprasum Species 0.000 description 1
- 235000001270 Allium sibiricum Nutrition 0.000 description 1
- 235000011403 Allium vineale Nutrition 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 240000009164 Petroselinum crispum Species 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 235000011197 perejil Nutrition 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 230000002747 voluntary effect Effects 0.000 description 1
- 239000010803 wood ash Substances 0.000 description 1
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Description
【発明の詳細な説明】
[産業上の利用分野]
本発明のアルカリ性臭気(例えば石灰臭)のないさしみ
こんにゃくやめん風こんにゃく等及びその製造方法に関
する。DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to sashimi konnyaku, noodle-like konnyaku, etc. that are free of alkaline odor (for example, lime odor), and a method for producing the same.
[発明の背景]
近年、さしみこんにゃく等は、ダイエツト食品、植物F
a雄食品、弱アルカリ食品として、若い支持層及び健康
指向層に受けて食されている。[Background of the invention] In recent years, sashimi konnyaku etc.
As a male food and a slightly alkaline food, it is eaten by young people and health conscious people.
しかしながら、さしみこんにゃくやめん風こんにゃく等
の場合に、アルカリ性臭気(例えば石灰臭)かあると敬
遠されるおそれかある。このため従来は練りあげたこん
にゃくを煮佛後−日夜水にさらすなどの方法が採られて
いるが、脱臭効果か十分てなく、シかも製造時間の短縮
か図れないという欠点かある。However, in the case of sashimi konjac or noodle-style konjac, if there is an alkaline odor (for example, lime odor), there is a risk that they will be avoided. For this reason, conventional methods have been used such as boiling the kneaded konnyaku and then soaking it in water day and night, but this method does not have a sufficient deodorizing effect and has the drawbacks of not being able to shorten the production time.
[発明の目的]
そこで本発明は、製造時間を短縮化させ、かつアルカリ
性臭気のないこんにゃくの製造方法を提供することを目
的とする。[Object of the Invention] Therefore, an object of the present invention is to provide a method for producing konjac that shortens production time and is free from alkaline odor.
[課題を解決するための手段]
本発明者は、上記目的を達成するため鋭意検討を重ねた
結果、本発明に至ったものである。[Means for Solving the Problems] The present inventor has made extensive studies to achieve the above object, and as a result, has arrived at the present invention.
即ち、本発明に係るアルカリ性臭気のないこんにゃくは
生ねぎ又は生玉ねぎの汁又は乾燥ねぎ粉又は乾燥玉ねぎ
粉を含有することを特徴とする。That is, the konjac without alkaline odor according to the present invention is characterized by containing raw onion or raw onion juice, or dried green onion powder or dried onion powder.
また本発明に係るアルカリ性臭気のないこんにゃくの製
造方法は、こんにやく粉を水又は温湯の中に攪拌しなが
ら投入し、半ゲル化又は完全ゲル化させてこんに壱〈糊
を得、該こんに壱く糊を凝固剤と共にこんにヤくねり機
へ送り込み、練合せ後、所望のこんにヤくを製造する方
法において、生ねぎ又は生玉ねぎの汁又は乾燥ねぎ粉又
は乾燥玉ねぎ粉を、前記水又は温湯の中に攪拌しながら
添加することを特徴とする。In addition, the method for producing konjac without alkaline odor according to the present invention is to add konjac powder into water or hot water while stirring, to semi-gel or completely gel, to obtain konjac paste. In the method of producing the desired konni yaku by feeding the konni ichiku paste together with a coagulant into a konni kneading machine and kneading it, raw onions or raw onion juice, dried scallion powder, or dried onion powder, It is characterized in that it is added to the water or hot water while stirring.
本発明においてアルカリ性臭気とは、こんに帝〈凝固剤
として用いられる消石灰、木灰、ワテ灰、1灰等に起因
する臭気をいう。In the present invention, the alkaline odor refers to an odor caused by slaked lime, wood ash, wate ash, ash, etc. used as a coagulant.
[作用]
本発明では、生ねぎ等の液状エキスがこんにゃく中に含
有せしめられるため、その詳細な理論は定かでないが、
アルカリ性臭気のないこんにゃくを得ることができる。[Function] In the present invention, a liquid extract of raw onion etc. is contained in konjac, so although the detailed theory is not clear,
Konnyaku without alkaline odor can be obtained.
[発明の具体的構成] 本発明の製造方法について、各工程毎に詳述する。[Specific structure of the invention] The manufacturing method of the present invention will be explained in detail for each step.
生ねぎ又はノ玉ねぎの汁等の作成
これらの汁は、生ねぎ又は生玉ねぎを細断してジューサ
ーミキサー等を用いてしぼり出すことにより得ることが
できる。Preparation of raw green onion or wild onion juice etc. These juices can be obtained by shredding raw green onions or raw onions and squeezing them using a juicer mixer or the like.
ねぎや玉ねぎは種類を問わないが、例えば有名な「下仁
田ねぎ」は、汁の量が多く、味覚も優れているので2本
発明の防臭効果が高く、またこんにゃく自体の商品価値
を高める上で好ましい。また長ねぎに限定されず、万能
ねぎ等をも含む。Although any type of green onion or onion can be used, for example, the famous "Shimonita green onion" has a large amount of juice and has an excellent taste, so it is preferable for the deodorizing effect of the present invention and for increasing the commercial value of konnyaku itself. . It is not limited to long onions, but also includes all-purpose green onions.
上記の汁は各種の野菜を組合せて得ることもてき、生ね
ぎや生玉ねぎと共に用いられる野菜としては、ノビル、
パセリ、ピーマン、ニンジン、ニラ、ラッキヨ等が挙げ
られる。これらのノビル等は、生ねぎ等の代替品として
も用いることかてきる。The above soup can also be obtained by combining various vegetables, and the vegetables used with raw onions and onions include nobile,
Examples include parsley, green pepper, carrot, chive, and rakkiyo. These green onions can also be used as substitutes for raw onions.
一方、乾燥ねぎ粉及び乾燥玉ねぎ粉は、生ねぎ又は玉ね
ぎを細断し乾燥して粉砕することにより得られる。なお
当該粉においても上記と同様の野菜を粉にしたものを併
用又は代替可能である。また魚や肉の粉を併用すること
も排除しない。On the other hand, dried green onion powder and dried onion powder are obtained by shredding, drying, and pulverizing raw green onions or onions. Note that the powder can also be used in combination with or substituted with powdered vegetables similar to those mentioned above. Also, the use of fish or meat powder is not excluded.
原料仕込及び練り合せ等
上記の汁等を水又は温湯の中に任意の攪拌手段により攪
拌しながら投入(添加)して、こんに◆〈粉かき湯を作
る。汁の使用量は水又は温湯500交に対し10〜60
0gが好ましく、より好ましくは50〜200.であり
、さらに好ましくは100〜150gである。また粉の
使用量は水又は温湯500ftに対し5〜400gが好
ましく、より好ましくは10〜100g、 さらに好
ましくは10〜20gである。水又は温湯の温度は15
〜75℃が好ましい。Preparation of raw materials, kneading, etc. Add (add) the above-mentioned juice etc. to water or hot water while stirring with any stirring means to make konni◆〈powdered soup. The amount of juice used is 10 to 60 ml per 500 ml of water or hot water.
0g is preferable, more preferably 50-200. and more preferably 100 to 150 g. The amount of powder used is preferably 5 to 400 g, more preferably 10 to 100 g, and even more preferably 10 to 20 g per 500 ft of water or hot water. The temperature of water or hot water is 15
~75°C is preferred.
上記のかき湯に所定量のこんに令く粉を攪拌しながら投
入する。こんにゃく粉と水の量比は、こんにゃく粉1k
gに対し水は約45に、以下が好ましい。Add a predetermined amount of Konnireku powder to the above-mentioned boiling water while stirring. The ratio of konjac flour to water is 1k konjac flour.
The amount of water per g is about 45, preferably less than 45 g.
この攪拌後、水温40℃以下で10〜40分放置すると
半ゲル状態となる。尚、この半ゲル状態のこんにゃく糊
を用いることにより、特願昭61−225210号に記
載のように歯ごたえのある縮み状しらたきを得ることが
でき、本発明の防臭効果と併せた相乗効果が見られる。After this stirring, if the mixture is allowed to stand for 10 to 40 minutes at a water temperature of 40° C. or less, it becomes a semi-gel state. By using this semi-gelled konnyaku paste, it is possible to obtain a chewy shrunken-like shirataki as described in Japanese Patent Application No. 61-225210, and a synergistic effect with the deodorizing effect of the present invention is observed. It will be done.
一方水温75℃以下で40〜180分放置すると、完全
ゲル化状態のこんにゃく糊が得られる。On the other hand, if the konnyaku paste is allowed to stand for 40 to 180 minutes at a water temperature of 75° C. or lower, a completely gelled konjac paste can be obtained.
本発明では半ゲル化、完全ゲル化のいずれの状態で用い
てもよく、目的とするこんにゃくにより該放置時間を決
めればよい。In the present invention, it may be used in either a semi-gelled state or a fully gelled state, and the standing time may be determined depending on the desired konnyaku.
次いで上記のこんにゃく糊を練機に送り込み、同時に凝
固剤である消石灰(Ca(OH)z)を添加して混合さ
せて目的に合うこんにゃくを製造する9本発明において
Ca(OH)tの添加量は公知の量でよく、例えばこん
にゃく粉IKgあたり10〜100g、好ましくは40
〜60gであればよい。Next, the above-mentioned konnyaku paste is fed into a kneading machine, and at the same time, slaked lime (Ca(OH)z), which is a coagulant, is added and mixed to produce konjac that suits the purpose.9 Addition amount of Ca(OH)t in the present invention may be in a known amount, for example 10 to 100g per Ikg of konjac flour, preferably 40g.
~60g is sufficient.
上記において作られたこんにゃくを任意の形枠に入れ熟
成させる0次いで大判にカットして、65〜80℃、p
H10〜12下の温湯の中に入れ、O,S時間〜15時
間好ましくは1時間〜6時間熟成させる(生詰こんにゃ
くの場合は20分〜30分程度でよい)。次いで一枚の
こんにゃくにカットして包装(例えば真空包装等)する
。その後適当な方法、例えば80℃の温湯の中でボイル
して殺菌することにより製品が得られる。Put the konnyaku made in the above into an arbitrary frame and let it ripen. Next, cut it into large pieces and heat it at 65-80℃.
Place in warm water under H10-12 and age for O, S time to 15 hours, preferably 1 hour to 6 hours (in the case of raw stuffed konnyaku, about 20 minutes to 30 minutes is sufficient). Next, the konnyaku is cut into one piece and packaged (for example, by vacuum packaging). The product is then sterilized by an appropriate method, for example, by boiling in hot water at 80°C.
[実施例] 以下、実施例により本発明を詳説する。[Example] Hereinafter, the present invention will be explained in detail with reference to Examples.
実施例1
20〜22℃の水500文の中に下仁田産の生ねぎエキ
ス100gを攪拌しながら投入し、次いでこんにゃく粉
15.5kgを攪拌しながら投入して半ゲル状のこんに
ゃく糊を得る。Example 1 100 g of raw onion extract from Shimonita was added to 500 g of water at 20 to 22° C. with stirring, and then 15.5 kg of konnyaku powder was added while stirring to obtain a semi-gel-like konjac paste.
その後こんにゃく糊を練機に送り込み同時にpH10〜
12の石灰水を練機に送り込み練り合せて練り状物を得
た。After that, feed the konnyaku paste into the kneading machine and at the same time pH 10~
12 lime water was fed into a kneading machine and kneaded to obtain a dough.
次いでステンレス製形枠にて成形しp旧口〜12下のボ
イル槽に入れ、65℃の温湯の中で24時間熟成し、そ
の後熟成槽から取り出し大判にカットして再度熟成槽で
pH10〜12下60〜120分熟成させ一枚のこんに
ゃくにカットし真空包装した。Next, it was molded in a stainless steel frame, placed in a boiling tank below the old mouth ~ 12, and aged in hot water at 65°C for 24 hours, then removed from the aging tank, cut into large pieces, and placed in the aging tank again with a pH of 10 to 12. The konnyaku was aged for 60 to 120 minutes, cut into pieces, and vacuum packaged.
真空包装後、殺菌のため80℃の温湯の中で30分間ボ
イルして自然冷却させる。After vacuum packaging, the product is boiled for 30 minutes in hot water at 80°C for sterilization and allowed to cool naturally.
製造後1日、2日、10日、1月経過後、包装袋からこ
んにゃくを取り出し、このこんにゃくを10人のモニタ
ーに主食してもらったところだ所lO人共アルカリ性臭
気(石灰臭)が全くなく、のど越しのよい円やかな食感
のこんにゃくであるとの回答であった。After 1 day, 2 days, 10 days, and 1 month after manufacturing, we took out the konjac from the packaging bag and asked 10 monitors to eat the konnyaku as a staple food.All of them had no alkaline odor (lime odor). The answer was that the konjac had a smooth and smooth texture that went down smoothly.
実施例2
実施例1において使用した生ねぎエキスに代えて土工ね
ぎエキスを用いた以外は実施例1と同様にしてこんにゃ
くの製造を行った所、前記実施例1と同じく経時変化後
にもアルカリ性臭気(石灰臭)が全くなく、のど越しの
よい円やかな食感のこんに令くであるとのモニターの回
答であった。Example 2 Konnyaku was produced in the same manner as in Example 1 except that earthwork green onion extract was used in place of the raw onion extract used in Example 1. As in Example 1, the alkaline odor was maintained even after aging. The monitors said that the kon-reiku had no lime odor at all and had a smooth texture that went down smoothly.
実施例3
実施例1において使用した生ねぎエキスに代えてねぎ粉
10gを用いた以外は実施例1と同様にしてこんに◆く
の製造を打上た所、前記実施例1と同じく経時変化後に
もアルカリ性臭気(石灰臭)が全くなく、のど越しのよ
い円やかな食感のこんにゃくであるとのモニターの回答
であった。Example 3 Konica was produced in the same manner as in Example 1 except that 10 g of green onion powder was used in place of the raw onion extract used in Example 1. The monitors also said that the konjac had no alkaline odor (lime smell) and had a smooth texture that went down easily.
実施例4
実施例1において使用した生ねぎエキスに代えて玉ねぎ
粉10gを用いた以外は実施例1と同様にしてこんにゃ
くの製造を行った所、前記実施例1と同じく経時変化後
にもアルカリ性臭気(石灰臭)が全くなく、のど越しの
よい円やかな食感のこんにゃくであるとのモニターの回
答であった。Example 4 Konnyaku was produced in the same manner as in Example 1, except that 10 g of onion powder was used in place of the raw onion extract used in Example 1. As in Example 1, the alkaline odor remained even after aging. The monitors responded that the konnyaku had no lime odor at all and had a smooth texture that went down smoothly.
実施例5
実施例1で得られた練り状物を目皿を通して糸状に絞り
出し、65℃の湯中で煮上げてしらたきを得た。Example 5 The paste obtained in Example 1 was squeezed out into threads through a perforated plate and boiled in hot water at 65°C to obtain shirataki.
このしらたきは、表面がザラザラしており、透きとおっ
た水玉模様や透きとおった気泡状の模様が糸状の中に数
多く見られ、縮み状であった。このしらたきをlO大の
モニターに主食してもらったところだ所lO人共アルカ
リ性臭気(石灰臭ンが全くなく、のど越しのよい円やか
な食感のこんにゃくであるとの回答であった。The surface of this shirataki was rough, many transparent polka dot patterns and transparent bubble-like patterns were seen in the strings, and it was shrunken. When I asked a group of 10-year-old monitors to eat this shirataki as a staple, they all responded that it had an alkaline odor (no lime odor at all) and had a smooth texture that went down easily in the throat.
比較例1〜5
実施例1〜5において、生ねぎエキス、玉ねぎエキス、
生ねぎ粉、玉ねぎ粉を用いないで、同様にこんに壱〈を
作った。このこんにゃくを1o人のモニターに主食して
もらったところた所10人共アルカリ性臭気(石灰臭)
があるとの回答であった
〔発明の効果〕
以上の実施例からも明らかなように、本発明によれば、
特有のエキスの使用によってアルカリ性臭気のないのど
越しのよい円やかな食感のこんにゃくを提供でき、需要
者層の拡大をはかることができる。Comparative Examples 1 to 5 In Examples 1 to 5, raw onion extract, onion extract,
I made Konni Ichi in the same way without using raw onion powder or onion powder. When 10 monitors ate this konnyaku as a staple food, all 10 had an alkaline odor (lime odor).
[Effects of the invention] As is clear from the above examples, according to the present invention,
By using a unique extract, it is possible to provide konnyaku with a smooth texture that is easy to swallow and has no alkaline odor, thereby expanding the customer base.
特許出願人 株式会社ママダ商店
代 理 人 弁理士 坂口信昭
手6己補正書(自発)
l 事件の表示
特願昭63−82075号
2 発明の名称
アルカリ性臭気のないこんにゃく及びその製造方法3
補正をする者
事件との関係 出願人
名 称株式会社ママタ商店
4代理人 〒160
住 所 東京都新宿区西新宿七丁目10番11号第
2イト−ビル5階
6 補正により増加する発明の数
7 補正の対象
明細書(発明の詳細な説明の欄)
8 補正の内容Patent applicant: Mamada Shoten Co., Ltd. Agent Patent attorney: Nobuaki Sakaguchi 6 Self-amendment (voluntary) l Indication of the case Patent application No. 1982-82075 2 Name of the invention Konnyaku without alkaline odor and method for producing the same 3
Relationship with the case of the person making the amendment Applicant name: Agent 4 of Mamata Shoten Co., Ltd. 160 Address: 6th floor, 5th floor, Building 2, 7-10-11 Nishi-Shinjuku, Shinjuku-ku, Tokyo Number of inventions increased by the amendment 7 Description subject to amendment (detailed description of invention column) 8 Contents of amendment
Claims (1)
ねぎ粉を含有することを特徴とするアルカリ性臭気のな
いこんにゃく。 2、こんにゃく粉を水又は温湯の中に攪拌しながら投入
し、半ゲル化又は完全ゲル化させてこんにゃく糊を得、
該こんにゃく糊を凝固剤と共にこんにゃくねり機へ送り
込み、練り合せ後、所望のこんにゃくを製造する方法に
おいて、生ねぎ又は生玉ねぎの汁又は乾燥ねぎ粉又は乾
燥玉ねぎ粉を、前記水又は温湯の中に攪拌しながら添加
することを特徴とするアルカリ性臭気のないこんにゃく
の製造方法。[Scope of Claims] 1. Konjac without alkaline odor, characterized by containing raw onion or raw onion juice, or dried green onion powder or dried onion powder. 2. Pour konjac flour into water or hot water while stirring and make it semi-gel or completely gel to obtain konjac paste,
The konjac paste is sent to a konjac kneading machine together with a coagulant, and after kneading, in a method for producing desired konjac, raw onions or raw onion juice, dried green onion powder, or dried onion powder are added to the water or hot water. A method for producing konnyaku without alkaline odor, which is characterized by adding while stirring.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP63082075A JPH01256364A (en) | 1988-04-01 | 1988-04-01 | 'konjak' free from alkaline smell and preparation thereof |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP63082075A JPH01256364A (en) | 1988-04-01 | 1988-04-01 | 'konjak' free from alkaline smell and preparation thereof |
Publications (2)
Publication Number | Publication Date |
---|---|
JPH01256364A true JPH01256364A (en) | 1989-10-12 |
JPH0511939B2 JPH0511939B2 (en) | 1993-02-16 |
Family
ID=13764355
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP63082075A Granted JPH01256364A (en) | 1988-04-01 | 1988-04-01 | 'konjak' free from alkaline smell and preparation thereof |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPH01256364A (en) |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5167748A (en) * | 1974-12-11 | 1976-06-11 | Mogi Shokuhin Kogyo Kk | Tokushukonnyakuno seizohoho |
JPS5386063A (en) * | 1976-12-29 | 1978-07-29 | Shimizu Manzo Shoten Kk | Food simillar to marine kneaded article |
JPS63146765A (en) * | 1986-12-06 | 1988-06-18 | Ootone Shokuhin Kk | 'konjak' containing fresh vegetable juice |
JPH01118691U (en) * | 1988-02-03 | 1989-08-10 |
-
1988
- 1988-04-01 JP JP63082075A patent/JPH01256364A/en active Granted
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5167748A (en) * | 1974-12-11 | 1976-06-11 | Mogi Shokuhin Kogyo Kk | Tokushukonnyakuno seizohoho |
JPS5386063A (en) * | 1976-12-29 | 1978-07-29 | Shimizu Manzo Shoten Kk | Food simillar to marine kneaded article |
JPS63146765A (en) * | 1986-12-06 | 1988-06-18 | Ootone Shokuhin Kk | 'konjak' containing fresh vegetable juice |
JPH01118691U (en) * | 1988-02-03 | 1989-08-10 |
Also Published As
Publication number | Publication date |
---|---|
JPH0511939B2 (en) | 1993-02-16 |
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